Thiébou Guinaar - Northern European Style

Ingredients

In this adaptation of Thiébou Guinaar to Northern European cuisine, the traditional Senegalese flavors are combined with the spices and cooking techniques commonly found in Northern European dishes. The original dish is typically spicier and uses local West African ingredients like Scotch bonnet peppers and African spices. In the Northern European version, the spice level is toned down, and spices like thyme and paprika are used to create a milder yet flavorful profile. Additionally, the original dish often includes okra, which is replaced with more commonly available vegetables like carrots and bell peppers. We alse have the original recipe for Thiébou guinaar, so you can check it out.

• 2 cups (400g) white rice 2 cups (400g) white rice
• 1 lb (450g) white fish fillets (such as cod or haddock) 1 lb (450g) white fish fillets (such as cod or haddock)
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the bell pepper, carrot, and cabbage to the pot. Cook for 5 minutes, until the vegetables start to soften.
4. 4.
   Stir in the diced tomatoes, tomato paste, fish or vegetable broth, thyme, paprika, bay leaves, salt, and pepper. Bring the mixture to a simmer.
5. 5.
   Add the fish fillets to the pot and cook for 5 minutes. Then, add the shrimp and mussels. Cover the pot and cook for an additional 5 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Remove the fish fillets, shrimp, and mussels from the pot and set aside.
7. 7.
   Add the rinsed rice to the pot and stir well to combine with the sauce. Cover the pot and simmer for 15-20 minutes, or until the rice is cooked and has absorbed the flavors.
8. 8.
   While the rice is cooking, flake the fish fillets into bite-sized pieces and discard any bones.
9. 9.
   Once the rice is cooked, gently fold in the flaked fish, shrimp, and mussels.
10. 10.
    Serve the Thiébou Guinaar in Northern European style hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free of any bones. If preferred, you can use skinless fillets for a milder flavor.
• Shrimp — Opt for fresh or frozen shrimp that has been peeled and deveined for convenience.
• Mussels — Before cooking, make sure to clean the mussels thoroughly by scrubbing the shells and removing any beards.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the sauce.
• Feel free to customize the vegetables based on seasonal availability or personal preference.
• Serve the Thiébou Guinaar with a side of lemon wedges for an extra burst of citrus flavor.
• If you prefer a thicker sauce, simmer the dish uncovered for a few extra minutes to reduce the liquid.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Thiébou Guinaar is traditionally served as a complete meal on its own. However, you can also pair it with a fresh green salad or crusty bread to round out the meal.

Presentation advice

To present the Thiébou Guinaar in Northern European style, arrange the flaked fish, shrimp, and mussels on top of the rice, creating an attractive seafood centerpiece. Garnish with fresh parsley for a pop of color.